Crash Hot Potatoes

I made my version of these from the Pioneer Woman's website and they were crunchy, yummy, scrumptiously good.

New potatoes (or other small round potatoes)
Olive Oil
Kosher salt
Black Pepper
Rosemary (or desired herbs)
Grated Cheese/Parmesan Cheese (Opt)

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes. rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available). ......I also added parmesan on some and shredded cheese on others. Both were yummy. The shredded cheese got kind of crunchy, but I actually liked it. You could also add it 5 minutes before it is done if you just want it to melt.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Bacon Wrapped Jalapeno Thingies

I had Jalapenos in my garden this year for salsa and ended up with quite a crop. The Pioneer Woman posted this recipe not to long ago and I've been dying to try them. My DH has a real thing for not liking anything hot or spicy and so I finally made a few of these just for me. They were delish!!! I must admit I did use turkey bacon as I have a thing against real bacon, but they were still super yummy and probably saved on a few calories. Try 'em! Yum!

Fresh jalapenos 2-3 inches in size
Cream cheese (softened)
Thin, regular bacon, sliced into thirds.

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each half. Wrap with bacon and secure with toothpick (At this point you can freeze them, uncooked, in a ziploc bag for later use).

Bake on a pan with a rack in 375-degree oven for 20-25 minutes. You don't want the bacon to shrink so much it starts to squeeze the jalapeno. If, after 20 minutes, the bacon doesn't look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of a bite to it. Yum!

Chicken Spaghetti

I so love the Pioneer Woman! See her fun picture recipe here or just follow below.

2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained (I didn't have, but sure it would be good)
3 cups dry spaghetti, broken into two" pieces (cooked in broth from boiled fryer, or water with chicken bullion...)
2 cups chicken broth (from boiled chicken or can, like I did)
1 tsp Lawry's Seasoned Salt
1/8 to 1/4 tsp Cayenne pepper (or none, zero, niltch for DH who hates spicy anything!)
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

I also added some of my freshly canned tomatoes, drained, and some garlic. Yum!

Cook 1 cut up fryer or chicken of preference and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to 6 months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.) Yum!

Blueberry Pie

Courtesy of Pioneer Woman's mom.....

2 Pie Crusts
2-3 Pints Blueberries
Sugar
A dash or two of nutmeg
2-3 Tbsps Flour

In a large bowl place 2-3 pints of fresh blueberries. Coat them with regular white sugar, not too much, just enough to bring out the natural sweetness. Throw in a dash or two of nutmeg and a few Tablespoons of all purpose flour. If you would prefer a pie that is more juicy you can leave out the flour.

Pour the blueberries into a pie crust and top with 8-10 small pats of butter. Cover with a second pie crust. Press both edges together, tucking the dough under as needed, working all the way around the edge of the pie. While pinching the top and bottom crusts together, form the edge into a sort of lip, Then pinch the dough between your thumb and index finger all the way around the edge of the pie for a fluted look. Cut three or four slits in the top of the pie for ventilation.

Bake in a 400 degree oven for approximately 35-40 minutes.

Quesadillas

Sadly, I think I may have experienced my 1st "real" Quesadilla this year and I am hooked! I crave them, well, a lot, and have loved experimenting with them. Especially using things from the garden. So although this is a no-brainer to most (except me who always thought a Quesadilla was a tortilla with sliced cheese, rolled up and popped in the microwave....hmmm), here is just a reminder of something yummy, easy, and different to try for a meal.

For this Quesadilla, I used the fresh tortillas that you brown yourself, topped with pre-shredded mexican cheese (gotta love those Smith's cheese specials), and then with pre-sauted zucchini and onion in a little bit of butter, and then a little more cheese to stick them together. Grill until a little crisp. Yum, yum, YUM.

I also just had one with some leftover grilled and seasoned chicken. Also supper yummy. Be creative. I actually like them plain, but most recommend serving them with salsa and sour cream and the like.

Check out some other fun ideas from the beloved Pioneer Woman.

Enjoy!